Pork Chops and Applesauce for a Weeknight Plate

Pork Chops and Applesauce for a Weeknight Plate is filed under Pork and built around pork chops bone in, sprigs fresh rosemary chopped, and fresh thyme picked. Plan on 6 servings.

Count on 10 minutes of prep, 20 minutes of cooking, about 30 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the porkchops

• 4-6 pork chops bone in
• 4 sprigs fresh rosemary chopped
• 1 tablespoon fresh thyme picked
• 1 tablespoon sage finely chopped
• kosher salt
• black pepper
• 1 tablespoon canola oil
• 1 teaspoon unsalted butter

For the applesauce sauce

• 1 ½ cups homemade applesauce warm
• ½ teaspoon ground cinnamon
• ½ cup apple cider
• 1 tablespoon unsalted butter
• kosher salt to taste

How the cooking goes

1. Season pork chops on both sides with salt, pepper, rosemary, thyme, and sage.
2. Warm oil in a large sauté pan over medium-high until shimmering. Sear pork chops on both sides until golden.
3. If chops are thick, move it onto a 350–400°F oven to finish cooking.
4. Put 1 teaspoon butter to the pan, baste briefly, then remove chops to a plate and tent with foil.
5. Reduce heat. Add cider to deglaze, scraping up browned bits. Whisk in warm applesauce and cinnamon. Add more cider as needed to loosen.
6. Off heat, mount with 1 tablespoon butter for a glossy, emulsified sauce. Season until the seasoning suits the pot.
7. Serve pork chops with generous spoonfuls of applesauce sauce.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Pork, open Chipotle Chorizo Tacos for the Supper Table and Pork Chops with Cream of Mushroom Soup Simmered for the Bowl.